Vegan Classic Beef Meatballs

Reimagine a comfort food classic with these Vegan Classic Beef Meatballs—a plant-based twist on a timeless favorite! Made with textured vegetable protein (TVP) for a hearty, beefy texture, and packed with robust flavors from a blend of soy sauce, garlic, onion, and Italian herbs, these meatballs are as satisfying as they are wholesome. Flax "eggs" bind the mixture together, while nutritional yeast adds a savory depth, making every bite irresistible. Baked to perfection for a crispy outside and tender interior, this easy, 100% vegan recipe is ready in under an hour and perfect for pasta dishes, sub sandwiches, or served with your favorite dipping sauce. Whether you're a seasoned vegan or just exploring meatless options, these plant-based meatballs are guaranteed to impress!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup textured vegetable protein (TVP)
• 1 cup vegetable broth
• 3 tablespoons soy sauce
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 1 cup breadcrumbs
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil

Directions

Step 1

Combine the ground flaxseed with water in a small bowl to create flax 'eggs'. Stir well and set aside for at least 10 minutes until the mixture becomes gelatinous.

Step 2

In a medium-sized bowl, mix the textured vegetable protein (TVP) with the vegetable broth and soy sauce. Let it sit for about 10 minutes to allow the TVP to rehydrate and absorb the flavors.

Step 3

In a large mixing bowl, combine the rehydrated TVP mixture with the flax 'eggs', breadcrumbs, nutritional yeast, garlic powder, onion powder, dried oregano, dried basil, and black pepper.

Step 4

Mix all the ingredients until thoroughly combined. You should have a moldable mixture that holds together well. If it's too wet, add more breadcrumbs, a tablespoon at a time; if it's too dry, add a little water.

Step 5

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 6

Shape the mixture into 1-inch (2.5 cm) balls, placing them onto the prepared baking sheet.

Step 7

Lightly brush or spray the meatballs with olive oil to help them brown and achieve a slightly crispy exterior.

Step 8

Bake in the preheated oven for 25-30 minutes, flipping the meatballs halfway through the cooking time to ensure even browning.

Step 9

Remove the meatballs from the oven and let them cool slightly before serving.

Step 10

Serve the vegan meatballs with your favorite sauce or as part of a hearty pasta dish or sub sandwich.

Nutrition Facts

Serving size	(735.8g)

Amount per serving	% Daily Value*
Calories	1584.2

Total Fat 44.4g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 4038.7mg	0%
Total Carbohydrate 171.2g	0%
Dietary Fiber 40.6g	0%
Total Sugars 18.9g
Protein 134.1g	0%

Vitamin D 0IU	0%
Calcium 507.7mg	0%
Iron 28.0mg	0%
Potassium 4658.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.7%

Protein: 33.1%

Carbs: 42.3%